spice header.jpg

Of course the curry pumpkins won it! YEAH!! 

This is a staple dish in Sri Lanka and, for most of us at SLV.Global HQ, it's our favourite curry. This recipe is straight outta Amma's kitchen, so it's as legit as it gets. Sadly, pumpkins are not in season year-round in some countries, but you can use another squash if that's the case where you live. Butternut squash or Acorn squash will also do nicely. The skill level required, out of 10, to make this curry is a 6, but it's so worth it! 

Good luck and please send us snaps of your Masterchef masterpieces by tagging us on Insta at #SLVGlobal


+ Ingredients

  • 250g Pumpkin
  • 2-3 green chilli sliced lengthwise
  • 1 onion sliced
  • 1 can coconut milk
  • 1 sprig of curry leaves
  • 1/2 tsp turmeric powder
  • 1/4 tsp cinnamon
  • 1 tsp curry powder
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 clove of garlic
  • Salt to taste
  • 1 tspn sugar (optional)

    For the coconut paste

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 cloves garlic (crushed)
  • 3 tbspn grated coconut
  • 1/2 tsp black peppercorn

+ Directions

First make the coconut paste:

  1. Fry mustard seeds cumin seeds, black pepper in a small pan for 35 - 40 seconds.
  2. Then add crushed garlic and the grated coconut until golden brown
  3. Remove from the heat and, when cool enough, grind into a paste to use later.
  4. Set paste aside

    Now the curry:

  1. Wash pumpkin, remove the seeds & cut into small cubes
  2. Slice the onion and the green chillies
  3. Crush the garlic
  4. Heat coconut oil in a pan and add the mustard and cumin seeds When oil starts to sputter add the onion and garlic and saute for one minute
  5. Add the pumpkin and the green chillies and saute 4 - 5 minutes - keep moving everything around the pan so it doesn't burn
  6. Add the coconut milk and allow to simmer until the pumpkin is soft
  7. Add the spices and the coconut paste you made earlier Cook on a low heat and simmer for 5 - 8 minutes
  8. Add salt to taste.

Amma sometimes adds 1 tspn sugar to the curry if she feels it's needed, but this is up to you. You can also toast some more of the coconut and sprinke on the top for a little crunch. :)